Wine composition plays an important role in the control of carcinogenic precursor formation by lactobacillus hilgardii X1B

Journal of the Science of Food and Agriculture

Volumn 93, Issue 1, 2013, Pages 142-148

  Arena, Mario E ^a,b   Lisi, Marìa S ^a   de Nadra, Marìa C Manca ^a,b   Alberto, Marìa R ^a,b  

^a UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^b Centro Cientìfico Tecnológico CCT CONICET   (Argentina)

Author keywords

Arginine; Grape variety; Lactic acid bacterium; Wine

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS HILGARDII; VITACEAE;

ARGININE; ARGININE DEIMINASE; CARBOXYLIC ACID; CARCINOGEN; CITRIC ACID; CITRULLINE; FRUCTOSE; GLUCOSE; HEXOSE; HYDROLASE; HYDROXYBENZOIC ACID DERIVATIVE; MALIC ACID; MALIC ACID DERIVATIVE; PHENOLIC ACID; URETHAN;

ANALYSIS; ARGENTINA; BIOSYNTHESIS; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; DRUG EFFECTS; FRUIT; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PH; SPECIES DIFFERENCE; VITIS; WINE;

ARGENTINA; ARGININE; CARBOXYLIC ACIDS; CARCINOGENS; CITRIC ACID; CITRULLINE; FRUCTOSE; FRUIT; GLUCOSE; HEXOSES; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLASES; HYDROXYBENZOATES; LACTOBACILLUS; MALATES; SPECIES SPECIFICITY; URETHANE; VITIS; WINE;

EID: 84873307209     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5741     Document Type: Article

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